Ingredients
· 8 chicken thighs, skin on and bone in

· 3 onions, thinly sliced

· 2 teaspoons paprika

· Zest and juice 1 lemon

· Handful parsley, roughly chopped

· 150 ml stock

· 1 tablespoon olive oil

Method
Heat the oven to 190°C. Put all the ingredients into a large and wide ovenproof dish. Mix everything together with your hands and season. Bake for 45 minutes, stirring the onions after 20 minutes, until the chicken is golden and the onions turn tender. Serve with rice.